Carpaccio is traditionally made from beef. However, we are no longer surprised by salmon carpaccio, zucchini carpaccio or squid carpaccio on our plates. Also tasty: beetroot carpaccio. Especially this variant, with hazelnuts and arugula.
Ingredients
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2 red beets (pre-cooked)
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2 tablespoons hazelnuts
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2 handfuls of arugula
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balsamic vinegar
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olive oil
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salt and pepper
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Parmesan cheese
Preparation
- Roast the hazelnuts in a dry frying pan and coarsely grind them with a mortar.
- Cut the beetroot into thin slices with a mandoline or cheese slicer and place them on the plates in the traditional carpaccio pattern.
- Toss the arugula with a little olive oil and salt and pepper and place a tuft in the middle of each plate.
- Drizzle the carpaccio with a little balsamic vinegar. Sprinkle with some grated cheese, if desired.
Number of persons
2
